Thick cut mustard marinated pork chops with caramelised red onions

  • 4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
  • 3 tablespoons vegetable oil
  • 2 medium red onions, thinly sliced
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 2 to 3 tablespoons Dijon mustard
  • Salt
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper
  • Salt
  • Leaves from a few sprigs fresh thyme
  • Freshly ground black pepper
Chops:

1) Toss the chops with remaining ingredients and let marinate for 1 hour or up to overnight, covered in the refrigerated. Bring to room temperature before cooking.

2) Heat a large two-burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side.

3) While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelised, about 15 minutes. Season with salt and pepper.

Serve chops with little heap of onions.

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